Ingredients

Method

10 mins

1. Heat the oil in a large saucepan and fry the leeks over a low heat for about two minutes until soft. Stir in the spice rub and cook for a further minute.

2. Add the courgettes, cook for two minutes, then add the stock and bring to the boil. Reduce the heat, add the chicken cubes and simmer for 10 minutes. Break the egg noodles into the soup and simmer for a further two or three minutes until the noodles are soft.Season to taste. Serve with fresh bread rolls.

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